Ingredients: 700g of taro, 200g of fresh cream, 300g of condensed milk and 60g of butter.
1. Peel taro, wash and cut into pieces. Steam on the steamer for about 50 minutes. Chopsticks can go straight through and be sandwiched in half. If not, continue steaming for a while.
2. Don't completely cool the taro. When the temperature acceptable to your hands is hot, press it directly into mud by hand, add a few condensed milk, knead it into taro mud and knead it again until it is all added.
3. Pour the stirred taro paste into a non-stick pan, stir fry over low heat, and add the whipped cream twice, not all at once.
4. Stir fry with a scraper until the taro paste is a bit lumpy and sticky. Add butter bit by bit, do not soften, stir until the butter melts and completely blends with the taro paste.
5, taro mud can be fried into a ball.